chilli gyoza noodle soup
gyoza | serves 2 | prep time 5 mins | cook time 10 mins
- 6 itsu teriyaki chick'n vegan gyoza
- 2 spring onions, chopped
- 2 tsbp sesame oil
- 2 tsbp soy sauce
- 800 ml vegetable stock
- 3 cloves garlic, chopped
- 2 tsp grated ginger
- 1 tsp chilli flakes
- 1 tsp brown sugar
- 1 tsp rice wine vinegar
- 100 g noodles
- 1 tsp sesame seeds
- 1 tbsp chilli oil
- 1 pinch coriander
Mix the garlic, ginger, sesame oil, soy sauce, brown sugar, rice wine vinegar and chilli flakes in a bowl.
Heat a pan, add a drizzle of oil, the spring onions and the dressing- fry for a few mins and then add the stock.
While it simmers, pan fry the gyoza.
Cook the noodles as per pack instructions
add the noodles to two bowls and pour over the broth
Top with the gyoza and finish with a sprinkle of sesame seeds, coriander and a drizzle of chilli oil
Recipe by itsu insider @truffleandtoast